Home · Recipes · Historical Cookbook · Sauces

Brown Rich Sauce

4 servings

Ingredients

• 1 pcs onion, chopped
• butter (a little)
• flour (a little)
• 1 pcs carrot
• 0.5 pcs parsley root
• tarragon (a little)
• cloves (a little)
• peppercorns (a little)
• 1 pcs bay leaf
• bouillon, jus or pan drippings (as needed)
• lemon juice (a little)
• lemon zest (a little)
• capers (to taste)
• anchovies, chopped or mushrooms (to taste)

Instructions

1. Brown a chopped onion and flour in butter, ensuring the butter is browned beforehand.
2. Then add a carrot, half a parsley root, a little tarragon, cloves, peppercorns, and a bay leaf.
3. After a short braise, add bouillon, jus, or pan drippings.
4. Let everything simmer for half an hour, push through a sieve, bring the sauce back to a boil, and season with lemon juice, lemon zest, capers, chopped anchovies, or mushrooms.
5. Mushrooms must cook until very soft in the sauce.

Modernized from a treasured 19th-century German cookbook.